Prep 20min(+ 1hr cooling time)Bake 35-40minMakes 10 serves
Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)!
Ingredients
Olive oil, to grease
150g (5¼oz) caster sugar
125g (4½oz) almond meal
75g (½ cup/2¾oz) self-raising flour
180ml (¾ cup/6fl oz) olive oil
3 eggs, at room temperature
2 lemons, rind finely grated
40g (1½oz) flaked almonds
Fresh rosemary flowers (optional), to decorate
Lemon & Rosemary Syrup
60ml (¼ cup/2fl oz) strained fresh lemon juice
60ml (¼ cup/2fl oz) water
110g (½ cup/4oz) caster sugar
4 x 10cm sprigs fresh rosemary
Method
- Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Brush a 20cm/8in spring form tin with olive oil and line the base with non-stick baking paper.
- Combine the sugar, almond meal and flour in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatula to stir until just evenly combined.
- Pour into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes before turning transferring to a wire rack sitting over a tray.
- Meanwhile, to make the Lemon & Rosemary Syrup, combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
- Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers (if using) and serve in slices.
Baker's Tip
- This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
